{"title":"Preparation of branched‐chain fatty acids: A mini review","authors":"Huijia Lu, Fang Cong, Xiang Chen, Xingguo Wang, Wei Wei","doi":"10.1002/aocs.12786","DOIUrl":null,"url":null,"abstract":"Abstract Branched‐chain fatty acids (BCFAs) have recently gained increasing attention as bioactive lipids with potential nutritional properties and a wide array of applications in human health. The current study reviews the most recent progress in the BCFA preparation. An overview of BCFA extraction from natural sources, including lanolin and butter, is provided. Further, we explore how clay catalysts and zeolites can be used to chemically synthesize BCFAs. The chemically synthetic BCFAs are mainly isostearic acids. Some bacterial membranes contain a high proportion of BCFAs and have been studied as natural raw materials to obtain BCFAs. Engineering the microbial production of BCFA is also reviewed. Special attentions have been given to the molecular structure of the BCFAs during different preparation methods. Future research will focus on obtaining BCFAs with specific structures in high purity.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/aocs.12786","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Abstract Branched‐chain fatty acids (BCFAs) have recently gained increasing attention as bioactive lipids with potential nutritional properties and a wide array of applications in human health. The current study reviews the most recent progress in the BCFA preparation. An overview of BCFA extraction from natural sources, including lanolin and butter, is provided. Further, we explore how clay catalysts and zeolites can be used to chemically synthesize BCFAs. The chemically synthetic BCFAs are mainly isostearic acids. Some bacterial membranes contain a high proportion of BCFAs and have been studied as natural raw materials to obtain BCFAs. Engineering the microbial production of BCFA is also reviewed. Special attentions have been given to the molecular structure of the BCFAs during different preparation methods. Future research will focus on obtaining BCFAs with specific structures in high purity.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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